Dilled Red Beans with Pickled Beets

• 1 1/2 tablespoons olive oil
• 1/2 medium red onion, quartered and thinly sliced
• 1 cup thinly sliced green cabbage or precut coleslaw
• One 28-ounce can red beans, drained and rinsed
• One 12-ounce jar sliced pickled beets, drained
• 1 tablespoon agave nectar or maple syrup
• 1 tablespoon red wine vinegar, or more to taste
• 1/4 cup minced fresh dill
• Salt and freshly ground pepper to taste

1. Heat the oil in a medium skillet.
2. Add the onion and saute over medium heat until limp.
3. Add the cabbage and continue to saute until the vegetables are golden.
4. Stir in the beans, beets, agave nectar, vinegar, and dill.
5. Continue to cook over medium heat just until everything is heated through, 4 to 5 minutes.
6. Season with salt and pepper and serve.
7. Serve with Sauteed Paprika Potatoes (page 207) and one of the mixed greens salads from the Recipe Not Required suggestions (page 192).
8. For a hearty meal, Creamy Pasta with Asparagus and Peas (page 128) makes a good companion dish.
9. Add a simple salad or one of the mixed greens salads from the Recipe Not Required suggestions (page 192).
10. This goes well with Quinoa Tabouleh with Pine Nuts (page 183) and corn on the cob for a tasty summer meal.
11. Calories: 153
12. Total Fat: 3.5g
13. Protein: 5.5g
14. Carbohydrates: 29g
15. Fiber: 6g
16. Sodium: 285mg

olive oil, red onion, green cabbage, red beans, beets, maple syrup, red wine vinegar, fresh dill, salt

Taken from www.epicurious.com/recipes/food/views/dilled-red-beans-with-pickled-beets-390494 (may not work)